A college student's quest for food (Navigation is at the bottom! Go ahead and scroll!)

Nearing the end of break, I realized I still had a mango that I had bought last week, and wanted to do something with it. I had a few chicken thighs around too, as well as a couple of cups of 6-pack applesauce cups.

The first thing I did was poach the broccoli in the one pot, partly because I didn’t mind eating cold vegetables. Once the broccoli went into the pot, I started a microwaved baked potato in the microwave. While the broccoli was cooking, I started seasoning the chicken with salt and pepper.

Boneless chicken thighs

After the broccoli was done, sautéed the chicken. While they were cooking, I diced up a mango, and when the chicken was almost done cooking, I threw in the mango pieces to add some flavor. To be honest, it wasn’t quite as ripe as I would have liked, but I think the cooking helped bring out more flavor.

Cutting a mango

Chicken and mango

When the chicken was done, I took it out, leaving the mango pieces in the pot. I did a pseudo deglazing of the pot, adding some water, and a (half) cup of applesauce to the mango pieces.

Applesauce

I let the sauce-like mixture reduce a bit before putting it on the plate next to the meat. I thought it was a little sweet for my taste, and initially thought it would be better eaten as a dessert-like portion of the meal (actually, it made me think that a mango-apple pie might be interesting), but actually, it worked well with the meat. I put the sauce on the side of the plate with the chicken, and added the broccoli and half a baked potato for dinner.

Chicken thighs and mango and applesauce sauce, with broccoli and a baked potato